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Spicy Maple Chicken with Coconut Rice is a dish that masterfully balances vibrant flavors and texture. The sweetness of pure maple syrup marries beautifully with the fiery kick of sriracha, creating a rich glaze that envelops succulent chicken thighs. Meanwhile, the accompanying coconut rice offers a creamy and fragrant contrast, elevating the dish to a delightful culinary experience. This recipe is not just a treat for your taste buds but also a feast for the eyes, making it perfect for both everyday dinners and festive occasions.
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Spicy Maple Chicken with Coconut Rice

This dish features tender chicken thighs marinated in a spicy maple glaze, served over creamy coconut rice. It's a delightful combination of sweet and savory flavors.
Course Main Course
Cuisine Asian
Keyword chicken, coconut, dinner, maple, rice, spicy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 450kcal

Ingredients

  • 4 pieces boneless skinless chicken thighs
  • ¼ cup pure maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon apple cider vinegar
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds for garnish
  • 2 pieces green onions finely sliced, for garnish
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • ½ cup water
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • to taste fresh cilantro leaves for garnish

Instructions

  • Marinate the chicken by combining maple syrup, soy sauce, sriracha, garlic, ginger, vinegar, salt, and pepper in a bowl.
  • Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 30 minutes.
  • Rinse jasmine rice under cold water until clear, then combine with coconut milk, water, sugar, and salt in a saucepan.
  • Bring the rice mixture to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender.
  • Heat olive oil in a skillet over medium-high heat, add marinated chicken, and cook for 5-7 minutes on each side until golden brown.
  • Pour reserved marinade into the skillet and cook for an additional 2-3 minutes to thicken the glaze.
  • Fluff the rice with a fork and stir in fresh cilantro leaves.
  • Serve coconut rice on plates, top with chicken, and drizzle with glaze.
  • Garnish with sesame seeds and green onions before serving.
  • Enjoy the dish hot for a delightful meal.

Notes

For extra flavor, serve with lime wedges and fresh cilantro.